Corn

Bordello · May 2003

I usually use the half frozen ears of sweet corn, butter and pepper,foil and cook (still frozen) at about 350 for around 30 min.
Works fine for me but was too soft for my guest. [p]Tried some full ears, husk removed and soaked in water for about 30 min. Buttered and peppered on the grill direct, about 400 for 20, very dry.[p]What works for you?????[p]Thanks,
New Bob

djm5x9 · May 2003

New Bob:[p]I take the nekkid corn brushed with olive oil and seasoned with a good Cajun seasoning and grill them the way folks like. Some like their corn just warmed yet still raw while others like a little char on the kernels. Then there are some folks like myself that are somewhere in the middle.

Bordello · May 2003

djm5x9,
O.K. Darryl, HeeHeeHeeeeee
At what temp.??? and do you leave the dome up or close it till it's time to turn em over????[p]Cheers to ya,
New Bob

BlueSmoke · May 2003

New Bob,
You're talking my language: CORN! I didn't believe it till I saw it just last year. Don't husk the corn, even to remove the silks (the silks come right off when you strip back the husk to get at the corn). Soak the ears in a bucket of water - if they're right out of the field 20 to 30 minutes will do, otherwise you'll want more like 45 to 60 minutes - depends on how dried out the husks are.
Put the ears on the grill, indirect at about 300°, and rotate every 10 to 15 minutes. If it makes you feel better, spray 'em when you rotate 'em. Should take about 45 minutes, but pick a sample ear and peel back just a teeny bit of husk and test with your thumb.
Ken

djm5x9 · May 2003

New Bob:[p]Dome down. Temperature is not critical, it is a time thing. In the range of 350º to 425º works. Rotate as required, sprinkle more spice if you like.

Prof Dan · May 2003

BlueSmoke,[p]You cook it with the corn silk and all? Isn't it tough to clean once it's done?[p]And do you use any wood chips?[p]Thanks!

WessB · May 2003

BlueSmoke,
I do basically the same thing, it`s amazing how simple but excellent it really is. The silk just falls away.[p]Wess

RRP · May 2003

WessB, the silk falls away, you say...like in cooked and tender??? I guess being a corn fed flatlander out here in the midwest where that stuff is grown for "fun and profit" I have never even tried corn without removing the silk. Guess I'll have to try it sometime, though I know my wife won't.
PS have fun this weekend, and stay s...., so..., sob... - oh nevermind!

WessB · May 2003

RRP,
LOL.....sober aint associated with a fest.....seriously give the corn a try without doing anything other than a water soak and you WILL be impressed, and it does IMHO absorb smoke rather easily so dont go to heavy on the chunks the first time...good luck and enjoy..[p]Wess

Shelby · May 2003

New Bob,
I've always peeled the husks back, removed the silk, then buttered, salt/pepper and close up the husks again. Cook for 30 mins or so on the grill with whatever else is on, rotating partly thru.
Going to have to try it with the husks on. Sounds interesting and a whole lot easier!

Unknown · May 2003

Prof Dan, I do exactly the same as Ken does, only I like to add some salt to the water that the corn soaks in. You would be surprised how easily the silk comes off the corn once it is cooked. In fact, the silk comes off a lot easier than it does before it is cooked. IMHO, the silk provides a little more flavor to the corn. [p]I never use wood chips as I do not like a smoke flavor on my corn.[p]Lager,[p]JDB

Spring Chicken · May 2003

New Bob,
Its been a while but I usually end up nuking mine in the microwave because I have my Egg loaded up with meat. I think it may be time to try some of these suggestions. Corn on the cob sure is good when it turns out right.[p]Spring Chicken
Spring Texas USA

Marvin · May 2003

djm5x9,
That's the way we do them also. I posted a bit down the list about Ken Stone's Elderberry rub on corn cooked this way. Try it.

Unknown · May 2003

Spring Chicken,
"Corn on the cob sure is good when it turns out right" you said, and I add "and the dentures stay in!"

BlueSmoke · May 2003

JDB,
Thanks for fielding that one for me.
No reason, except laziness, for not adding salt: I always added a little when I was husking/boiling my ears. And like you, I don't care for smoke flavor on corn.[p]Ken

Spring Chicken · May 2003

kat,
LOL... I still have all my teeth but I know what you mean. Right after I wrote my post I saw in the paper where a local store has "Spring Corn" 10 ears for a dollar. You can bet I'm gonna put my teeth to the test this weekend. [p]Spring (Corn) Chicken
Spring Texas USA

Unknown · May 2003

Spring Chicken, Please don't tell anyone this as I don't want to be ostracized for advocating the use of a microwave on a grilling/BBQing forum.........[p]But in a pinch due to time constraints or because I was using wood chunks/chips on my fire and I don't like smoke flavoring on my corn, I have used the microwave to cook corn just like I would on the grill.[p]One thing I did not mention in my earlier post, if I notice the water looks dirty after the corn has been soaking for 30 minutes, I will change the water and let the corn soak some more.[p]Lager,[p]JDB

Spring Chicken · May 2003

JDB,
Sorry... Your goose was cooked the moment you posted your latest message. Now all your fellow Eggheads know your dirty little secret. heeeeeee.. Truth be known, most of them probably resort to using the microwave, stove and even the gas grill from time to time. The reason I suspect this is because most are like me - only one Egg. I like all my stuff to come together and be ready to eat at the same time. Then there's the matter of cooking opposits - ie: pork butt and bread. I can cook a pretty good loaf of bread on my Egg but not with a brisket or butt smoldering over on the side. There is also a matter of cooking area. By the time I get some ABT's and a brisket on there I don't have room to put my bucket of baked beans. The only solution I can afford at this moment in time is to use the other contraptions. Another Egg or two is on my wish list. I won't mention your secret to a soul. Promise... But I may want to use your double-wash technique. Never know what they may have been spraying on that corn. Thanks for the tip. [p]Spring Chicken

J Appledog · May 2003

kat, We have a saying in our house (usually the next morning): "Corn; what's the point of even eating it?" JCA

Dave's Not Here · May 2003

J Appledog,
Isn't the human body a miraculous machine? Momma always told me to chew my food. But it never seemed to matter ... I could mulch those kernels to something close to the consistency of corn meal. But, after that first cup of java in the AM, low and behold ... there was the corn, in it's glorious original form.[p]Hold that thought ... if us normal folks process corn as discussed, imagine how circus folk process it?[p]Guess the EggFest attendees are probably in the parking lot, post dinner, consuming mass quantities of malted barley and hops mixed with water listening to Stump.[p]Meanwhile, it's storming like a <expletive deleted> here in north Atlanta.

RRP · May 2003

J Appledog,
LOL - that reminded me - about 35 years ago while my MIL was still alive (obviously) whenever we would go back to MO to visit we would take her a large container of chocolate covered raisins which she just loved. By morning the box would be empty and she would have the trotts all day. I always kidded her by saying, "Mick, just eliminate the middleman and dump them down the stool"...then she would groan, hit me, and run off to the head again! Thanks for the reminder!

Zip · May 2003

New Bob,
I do it a little differnt than GFW due to being lazy. If I go out and break the corn myself that day I don't soak it, just rinse it off. If I buy it from the grocery store I will soak it for 30 minutes or so. We do nothing to the husk or silk just place it on the grill direct at 350º or so until done. It will take about 20 to 35 minutes at this temperature depending on how mature the ear is. You will want to move it around about every five minutes so that It won't burn. I actually let some of them get pretty brown and blackened, but we like the roasted taste. When you remove them from the grill, place in a bag and close it up ( a cooler works very well). Let sit for about five minutes or more in bag to finish steaming. The silk and husks will be easy to pull back as long as you let it rest after the cook.[p]Zip

Corn

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